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Eggplant Stew with Roasted Chicken and Rice

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emaninthekitchen173.8838 minutes ago3 min read

Indulge in this comforting Kurdish dish that brings together the earthy flavors of eggplant, fragrant spices, and tender roasted chicken. Paired with basmati rice, this meal is a hearty combination perfect for family gatherings or a satisfying dinner.

Ingredients

🍆 1 eggplant
🧅 1 onion
🍅 1 tomato
🌶️ 1 small green bell pepper
🌿 A handful of parsley
🌿 A handful of cilantro
🥫 1 (6 oz) can of tomato paste
🧂 1 tablespoon of chicken bouillon
🧂 1/2 tablespoon of salt
🌶️ 1/2 teaspoon of crushed red pepper flakes
⚫️ 1/2 teaspoon of black pepper
💦 6 cups of water
🥄 2 tablespoons of oil

Roasted Chicken Ingredients

🐔 1 whole chicken
🍋 1 tablespoon of lemon pepper
🌶️ 1 tablespoon of paprika
🧂 1 tablespoon of salt
🌶️ 1 teaspoon of cayenne pepper
🌶️ 1 teaspoon of crushed red pepper flakes
🍋 2 tablespoons of lemon juice
🛢️ 2 tablespoons of olive oil
🌿 1 packet of Sazón

Rice Ingredients

🍚 3 cups of basmati rice, washed and soaked for 20 minutes
🥄 2 tablespoons of oil
🧈 2 tablespoons of butter
🧂 1 tablespoon of salt
💧 3 1/2 cups of hot water

Instructions

1- Prepare the Eggplant Stew:

Chop eggplant, onion, tomato, and bell pepper into large chunks.
Heat 2 tablespoons of oil in a pot over medium heat. Sauté onions and bell peppers for about 2 minutes until onions are slightly colored.
Add eggplant and tomato to the pot, sautéing for another 3 to 4 minutes.
Dissolve the tomato paste in 5 cups of water and pour into the pot. Add chicken bouillon, salt, crushed red pepper, and black pepper. Stir well.
Cover and let simmer on low heat for 15 minutes until the stew slightly thickens.
Stir in parsley and cilantro, then turn off the heat.

2- Roast the Chicken:

Preheat oven to 400°F (200°C).
Mix lemon pepper, paprika, salt, cayenne pepper, crushed red pepper flakes, lemon juice, olive oil, and Sazón in a bowl.
Rub the spice mixture thoroughly over the chicken, ensuring it is fully coated.
Place the chicken in an oven-safe dish, adding 1/3 cup of water to the bottom. Cover the dish.
Roast in the oven for 1.5 hours or until fully cooked, occasionally basting with the juices.

3- Cook the Rice:

In a pot, melt butter with oil over medium heat.
Add drained rice and toast for about 2 minutes, stirring occasionally. Add salt.
Pour in 3.5 cups of hot water and bring to a boil, then reduce heat to low and cover.
Simmer until the water has evaporated and rice is cooked through, about 15 minutes.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 4-6 people
Calories: 650
Protein: 32g
Fats: 30g
Carbohydrates: 70g
Equipment: Large pot, Oven-safe dish, Medium pot for rice